Description
Achieve incredibly tender and flavorful carne asada using a surprising secret ingredient: kiwi. This simple marinade and high-heat grilling technique deliver authentic, taco-ready steak every time.
Ingredients
Units
Scale
- 2-3 pounds (900g-1.4kg) skirt or flank steak,trimmed
- 1/4 cup (59ml) soy sauce (or Tamari for gluten-free)
- 6 cloves garlic,minced
- 3 tablespoons (44ml) freshly squeezed lime juice
- 2 tablespoons (30ml) olive or canola oil
- 1 tablespoon (15ml) sugar
- 2 teaspoons (10ml) ground cumin
- 2 teaspoons (10ml) onion powder
- 2 teaspoons (10ml) ancho chili powder
- 2 kiwi fruits,peeled and mashed
- Optional toppings: pico de gallo,sliced avocado,lime wedges,chopped cilantro
Instructions
- 1. Make the Marinade: In a 9×13-inch dish or large shallow pan, whisk together soy sauce, garlic, lime juice, oil, sugar, cumin, onion powder, and chili powder until well blended.
- 2. Prepare the Beef: Pat steaks dry with paper towels. Using a fork, poke holes across the surface of the meat. Add the beef to the marinade, turning to coat all sides thoroughly. If using two steaks, ensure even coverage. Cover with plastic wrap and refrigerate 3–9 hours.
- 3. Add Kiwi: During the final 30 minutes of marinating, press mashed kiwi evenly onto both sides of the steak. Cover and return to the refrigerator for no longer than 30 minutes — kiwi works quickly and will make the meat mushy if left longer.
- 4. Grill: Preheat the grill to high heat until smoking. Oil the grates. Place the steaks on the grill and cook until both sides are deeply charred, about 2–3 minutes per side for skirt steak and slightly longer for flank. Aim for medium rare; thin cuts will finish quickly once the exterior is charred.
- 5. Rest and Slice: Transfer steaks to a cutting board and rest 5–10 minutes. Slice very thinly against the grain, perpendicular to the muscle fibers. Serve immediately with tortillas and toppings of choice.
Notes
- Kiwi’s enzymes rapidly tenderize the steak; press mashed kiwi onto the meat only during the final 30 minutes of marinating to prevent mushiness.
- Grill the steak on high heat until smoking to achieve a deep char, ensuring the thin cut finishes quickly for a medium-rare result.
- To guarantee tender bites, slice the steak very thinly against the grain after letting it rest for 5-10 minutes.
- Prep Time: 10 minutes
- Marinating Time: 3 hours
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: Approx. 4-6 oz (113-170g) of cooked steak
- Calories: 350
- Sugar: 2
- Sodium: 620
- Fat: 20
- Saturated Fat: 8
- Unsaturated Fat: 10
- Trans Fat: 1
- Carbohydrates: 8
- Fiber: 1
- Protein: 35
- Cholesterol: 100